Pork Roast With Apples And Shallots

• 2 1/2 - 3 lbs boneless pork loin roast (or Boston butt as above)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon marjoram
• 1/2 teaspoon lavender (optional)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 3 tablespoons vegetable oil (use 1 t if using butt or shoulder)
• 8 shallots, peeled and quartered
• 1 lb apple, peeled, cored and cut into 1/2-inch-thick wedges (Golden Delicious or Granny Smith - 2 to 3 medium)
• 1 teaspoon sugar
• 1 tablespoon butter

1. Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
3. Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
4. Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
5. Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
6. Stir butter into the apple-shallot mixture, season with salt and pepper.
7. Slice the pork and serve with apple-shallot mixture.

pork loin, thyme, rosemary, marjoram, lavender, kosher salt, black pepper, vegetable oil, shallots, apple, sugar, butter

Taken from www.food.com/recipe/pork-roast-with-apples-and-shallots-357582 (may not work)